Garry's Smokin' Hot Buffalo Wings

Recipe By : Garry Howard

8 Pounds fresh chicken wings
cayenne pepper
3/4 Cup butter
1 1/2 Cups Frank's Original Hot Sauce

I made this for the Boston area Chileheads Hotluck on October 27, 1996 and it turned out pretty good, if I do say so myself.

Sprinkle the chicken wings liberally with salt and cayenne. Put into the smoker at 200 degrees for three hours smoking with a combination of hickory and cherry wood. If you want the skin crispy, grill them for a few minutes to crisp them up.

Remove wings from smoker and cut apart the "drumstick" and wing sections discarding the wing tips. Combine the butter and hot sauce in a sauce pan and heat until steaming.

Pour the sauce over the wings and enjoy!

Garry's Home Cookin'
Eat first, ask questions later!

Home Page  Chili  Home Cookin'  Links  Mexican  Recipes  Texas Cookin'

I would love to hear your feedback, comments, or suggestions.